INGREDIENTS

• 3/4 cup whole milk ricotta cheese
• 1/2 cup shredded whole milk mozzarella cheese
• 3 tablespoons grated Parmesan cheese
• 1 tablespoon extra virgin olive oil
• 1 medium red onion, thinly sliced
• 4 garlic cloves, thinly sliced
• 1 cup grape tomatoes, halved
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 (15 to16-ounce) refrigerated whole wheat pizza dough
• 12-15 medium fresh basil leaves

DIRECTIONS

1. Preheat the oven to 475°F. 

2. Combine the ricotta, mozzarella and Parmesan cheese in a bowl. 

3. Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until slightly softened, 4-5 minutes. Stir in the garlic and cook until softened, 3 minutes. Add the grape tomatoes and cook until they are just wilted but still hold their shape, 2-3 minutes. 

4. Roll out the dough on a lightly floured surface into a 13-inch diameter circle; transfer to a 13-inch nonstick pizza crisper. Spread the cheese mixture over the dough, leaving a 1-inch border around the edges. Top with the onion mixture, taking care to distribute the tomatoes evenly. 

5. Transfer to the oven and bake until the crust is browned and cooked through, 14-16 minutes. Remove from the oven and transfer to a cutting board. Top with the basil leaves and cut into 8 slices to serve. 

NOTE: The key to a crisp crust is using just the right equipment. With holes to allow steam to escape as the pizza cooks, you can be sure to get an evenly cooked, crisp crust.